0 comments Posted by Sireesha at Sunday, March 01, 2015
Holi is the time of celebration and relishing tasty food. Its best time for Get together,party and family time .Celebrate this colorful Holi with tasty and simple Holi special recipes such as gujiya, dahi Vade, pakore, thandai, sweets etc. Here I composed some of the recipes. Enjoy !!!
Wish You all a Very Happy and Colorful Holi !!!
|Dahi Bhalla||Dahi Vada with Zero Oil||Dahi Tikki|
|Doodh Peda||Puran Poli||Besan Ladoos|
|Shakkar Pare||Thika Gathiya||Namak Pare|
|Rava Besan Ladoos||Laukhi(Bottle gourd) Halwa||Carrot Halwa|
|Papaya Halwa||ABC Halwa||Phirni|
|Gulab Jamun||Vermicelli / Semiya Kheer||Moong Dal Ladoos|
|Rava Ladoos||Rasmalai||Chakali /Muruku|
|Sev||Hara Bhara Kababs||Vegetable Kababs|
|Mix Vegetable Pakoras||Gobi Pakora||Palak Pakora|
0 comments Posted by Sireesha at Saturday, February 28, 2015
Tikha Gathiya is a crunchy and spicy deep fried snack made from gram flour .Gathiya comes in many varieties and different shapes. Gathiyas are a little spicier and thicker then sev. I make gathiyas and many other namkeens during festivals like Diwali and Holi.This is awesome tea time snack. It is a perfect snack for your kid’s lunchbox also.
Gram Flour /besan / chick pea flour / sengapindi -1½ cups
Carom Seeds /Ajwain -1 tsp
Red Chilli Powder /Lal mirch - 1 1/2 tsps ( adjust according to your taste)
Turmeric Powder /Haldi -1 /4 tsp
Black Pepper Powder /Kali mirch -1/4 tsp
Baking Soda - 1 small pinch
Salt to taste
Oil for deep frying
Hot ghee or oil - 2 tbsp
Water (for dough) -1/4 cup (or as required)
1) First sieve the gram flour in a large bowl. Mix gram flour, Ajwain /carom seeds, red chilli powder, turmeric powder, black pepper powder, baking soda , hot oil and salt in a bowl and combine well.
2) Slowly add water little by little to make a soft dough.Knead smooth dough by adding 1/4 cup water. Dough should not be very soft as well as not very stiff. Dough should be just soft enough that it is pressed through easily with the chakali /sev press.Grease the dough using 2 tsps oil.
3)Use a mould for thick sev (a mould with big holes) to make gathiya.
4) Place mould at bottom in the machine and place dough in it. Close the machine tightly.
5) Heat a wide heavy bottomed pan with enough oil for deep frying on medium flame.
6) Once the oil is hot, holding the machine over oil press the sev press in circular motion to make concentric layers of the gathiya dough. As you press the dough into the hot oil, you will find the oil froths up in bubbles which will eventually subside as the gathiya turns to a golden colour. Fry for a minute on medium heat to achieve that golden color and crispness.Don't over fry otherwise color turns to brown.
7) When the gathiya turns a golden color, turn over to the other side and let it also cook to a golden color. Use a slotted ladle to remove gathia from oil and drain on kitchen paper or absorbent paper. Do the same process for remaining dough .
8) Crispy Tikha Gathiya is ready. Crush gathiya gently with hands before storing.
9) Cool completely before storing . Store it in airtight container or metallic container in a cool and dry place . It can be stored for 1 month.
If you do not like flavor of black pepper , you can avoid it.
You can find sev machine in any Indian vessel store.
Rava Idli is a very popular South Indian breakfast dish which is very simple to prepare .It is a quick and equally tasty version of idlis made with Rava . Since the batter requires no fermentation, this recipe is a quick-fix if guests vists us unexpectdly!
Preparation time - 10 mins
Soaking time - 30 mins
Cuisine -South Indian
Rava /Sooji /Semolina - 2 Cups
Curd - 1 Cup
Chilli Paste -1 tsp
Bengal gram / Channa dal - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Cashewnuts - 7-8 (Optional)
Hing /asafeotida - 1/4 tsp
Curry Leaves - few
Ginger -1/2 inch (grated) (optional)
Carrot - 1 ( grated)
Coriander Leaves -few (chopped)
Oil - 4 tsps
Eno Fruit salt / Eating Soda - 2 tsps
Salt to taste
Water -1 cup(adjust to reach consistency)
|Sooji /Rava /Semolina|
2) In same pan heat oil and add cashews and fry till golden colour.Remove and add the cashews to the rava.
3) In the same pan, add 1 tsp of oil and add mustard seeds and cumin seeds. When mustard seeds crackle then add chana dal, curry leaves and a pinch of asafoetida. Fry till the chana dal become golden in colour.
5) Grease the Idli Plates /Idli moulds with oil.
Heat the idly cooker or pressure cooker with water and let it be ready for steaming.Pour the ladle full of batter in the Idli plates and steam in cooker for 10-12 minutes on medium flame.Turn off heat and let it sit for 5 mins. Remove the rava idlis carefully with a spatula.
6) Spongy ,moist,soft Rava Idlies are ready to serve.Serve hot with Coconut Chutney ,Peanut Chutney or chutney of your choice.
1) You can add vegetables of your choice like peas, beans or capsicum.
2) Baking Soda or Eno fruit salt are important don't miss it.Eno salt should be active enough,so that when you add and mix the batter,small bubbles should be come,which makes the batter frothy.
0 comments Posted by Sireesha at Monday, February 16, 2015
Maha Shivratri is a festival where people spend the entire day fasting and the entire night worshiping .The word Shivratri literally means “The Night of Shiva.” The Shiva Lingam is worshipped throughout the night with milk, curd, honey, rose water,coconut water etc . Offerings of bael (wood apple) leaves are made to the Shiva Lingam .People chant the mantra, "Om Namaha Shivaya",
Devotees observe a strict fast on Mahashivaratri. They do not consume anything other than the diet formulated especially for the occasion.Some devotees observe nirahar vrat( meaning not eating food and drinking even beverages like tea, milk or even water).
While some people who can't keep nirahar vrat eat a diet which is without anything made with rice, pulses or wheat. The devotees may eat fruits and drink tea, milk or coffee during the fast, if they have not observed nirahar vrat (fasting without the consumption of any form of food).
Those who fast, diligently follow the set rules as to what can be eaten and what should not be eaten. The food taken during mid-day consists of non-cereal preparations made without using onion, garlic, ginger, turmeric powder,rai etc. Instead ingredients such as cumin seeds, rock salt and chillies are used. The sweets can be of milk without the use of lentils . No meal is taken during the night. After a night long worship of the Lingam, the fast is broken the next morning.
Sendha namak (rock salt) is used to prepare the food for the fast.
Here are some recipes that are suitable for Maha Shivaratri Fasting and which you can prepare easily during the occasion.
|Kuttu Ki Puri||Sabudana Thalipeeth||Sabudana Vada /Sago Vada|
|Sabudana Khichidi||Aloo Jeera / Potato curry||Peanut curd chutney|
|Sago Ladoos/Sabudana Ladoos||Apple Halwa||Shrikhand|
|Gauva Halwa /Peru Halwa||Papaya Halwa||Sweet Potato Halwa|
|Sago Payasam /Sabudana Kheer||Thandai||Badam Doodh /Almond milk|